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Oven-Fried Rice Balls With Gruyere

Oven-Fried Rice Balls With Gruyere
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WebMD Recipe from

I could easily have eaten about half the rice balls on that platter – they were that good. I made them the night before and just let them rest in the refrigerator on a baking sheet. They tasted incredible just out of the oven but were still good after sitting out for an hour or so.

Adapted from Food and Wine

This recipe serves 15/ makes 30 rice balls

  • 1 tablespoon
    olive oil
  • 1 medium
    shallot, minced
  • garlic clove, minced
  • 1 cup
    arborio rice
  • 2 cups
  • 3/4 cup
    Gruyere cheese, shredded (2 1/2 ounces)
  • 1/2 cup
    Parmesan cheese, freshly grated (1 1/2 ounces)
  • 1/4 cup
    mixed chopped herbs, (I use lemon thyme, oregano, and basil)
  • 2 large
    egg whites
  • 1/2 cup
    panko, (Japenese bread crumbs)
    salt and freshly ground black pepper, to taste
  1. Preheat oven to 450°F.  Heat the olive oil in a medium saucepan.  Add the shallot and garlic and cook over moderate heat until softened, about 4 minutes.  Add the rice and cook, stirring for 30 seconds.  Stir in the water and bring to a boil.  Cover and simmer over moderately low heat, stirring occasionally, until the water has been completely absorbed, about 10 minutes.  Scrape the rice into a bowl and let cool to room temperature.
  2. Stir the Gruyère, 1/4 cup of the Parmesan and all the chopped herbs into the rice. 
  3. Season the rice with salt and pepper.
  4. In a medium stainless steel bowl, beat the egg whites with a pinch of salt until firm peaks form.  Stir one-fourth of the whites into the rice to loosen the mixture, then stir in the remaining whites.  Roll the rice into 1 1/2 inch balls.  (Periodically wetting your hands will keep the rice from sticking to you and will allow you to make more compact rice balls.)
  5. In a shallow bowl, toss the panko with the remaining 1/4 up of Parmesan.  Dredge the rice ball in the panko crumbs and transfer to a large baking sheet.  Bake the rice balls in the upper third of the oven for 25 minutes or until golden and crisp.  Let stand for 5 minutes then transfer to a platter and serve.


Nutritional Information

Makes: 30 rice balls
  • Calories109
  • Carbohydrates13.3 g
    • Dietary fiber0.7 g
  • Cholesterol9 mg
  • Fat3.9 g
    • Saturated fat1.8 g
  • Sodium105 mg
  • Protein4.8 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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